Two different cuisines, but both satisfying. The mussels were definitely faster to prepare, although the hambagu dinner had a twinge of nostalgia for my husband.
2 pounds of mussels cooked in white wine with onions, diced tomato and garlic.
Hambagu with mushroom sauce, carrots and broccoli and a side of rice.
In Japanese yoshoku (western-style cuisine), a hambagaa is a beef patty on a bun, while hambagu is more like a salisbury steak dinner. My husband loves the rendition at Hungry Tiger, where the beef patties are served on a hot plate that sizzles after the mushroom demi-glace sauce is poured on top. Greasy and gravy splatter everywhere, so the staff ties an apron on to each customer before presenting the meals, and even holds a towel up to prevent extra stains as the gravy is poured. This version was not quite right, but pretty close in taste.
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